Festive Meatless Loaf

This Festive Meatless Loaf is a plant-based loaf packed full of cruelty-free ingredients including Chesnuts, Walnuts, Apricots, Chickpeas and Sweet-Potato to give it a Sweet and Christmassy feel. The ideal accompaniment for your Sunday Roast or Christmas Day Dinner.

Festive Meatless Loaf

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I was on a hunt for an alternative recipe to accompany my Roast Dinner or on this particular case, Christmas Day Dinner. Being that, I have already shared with you what I plan to have on Christmas Day (Seitan Wellington) with my Roast Veggies, Spuds and Yorkshire, so I wanted to create an alternative which I haven’t had before so that Christmas Day was more special than my usual go-to Sausages or Nut Roast; so I got some inspiration and created this ‘Festive Meatless Loaf’.

A Meatless Loaf uses the principles of a traditional meatloaf where ground meat is mixed with seasonings and formed into a loaf shape and then baked. I wouldn’t know the taste of a Meatloaf so that wasn’t what I was going for and I think the general feeling is that Meatloaf, isn’t a loved recipe these days.

So, instead this ‘Festive Meatless Loaf’ is plant-based using ingredients I would associate with the Festive season; Chestnuts, Walnuts and Apricots which give this ‘Festive Meatless Loaf’ a delicious Sweetness, alongside Roasted Sweet-Potato and Chickpeas. When I was creating this recipe, I thought it was a little complicated but really there are only a few simple steps to master before baking; 1) roast the sweet-potato, 2) blitz the walnuts and chestnuts 3) process the chickpeas with the sweet potato 4) In a large mixing bowl, combine all the ingredients.

Festive Meatless Loaf

This ‘Festive Meatless Loaf’ is similar to my Sweet Nut Roast but it has the benefit of being smooth instead of crunchy from the Nuts in the Nut Roast, which some people may prefer, and on this occasion was exactly as I was looking for and a delicious alternative, though the principles are very similar so if you love Nut Roast, you’ll also love Meatless Loaf.

This ‘Festive Meatless Loaf’ takes approximately an hour (covered – must be covered!) to bake in the oven so it is ideal to make on a Sunday afternoon when you have a little extra time, to be served with your Roast Dinner or equally as Christmas Day falls on a Monday this year, it would be ideal to make a day or two in advance and store in the fridge to reheat on the day.

Whilst the loaf is cooling, you can make the Apricot Glaze which compliments this ‘Festive Meatless Loaf’ nicely with the flavours of Apricots and Sweet Potato throughout to give it an added Sweetness and Festive feel, instead of the traditional Sticky BBQ glaze.

Festive Meatless Loaf

If you like this recipe, you might also like to try:

The Best Vegetarian Tagine

Creamy Seitan Stew with Dumplings

Apricot, Chickpea and Kale Moroccan Spiced Stew

Seitan Bourguignon with Dumplings

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Festive Meatless Loaf
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Festive
Serves: Serves 8
  • 2 large sweet potatoes, peeled and cut into small cubes
  • 1 onion, peeled and diced
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp allspice
  • 1 tsp dried parsley
  • 1 packet vacuum-packed cooked chestnuts (180g)
  • 1 can chickpeas, drained, reserve liquid
  • 100ml chickpea brine (aquafaba)
  • ½ cup oat flour
  • ½ cup dried apricots, chopped
  • ½ cup walnuts
  • 1 tbsp apricot glaze
  • 1 tbsp maple syrup
  • 1 tbsp water
  • ¼ tsp agar agar
  1. Pre-heat oven to 350F/180C/Gas Mark 4. Line a loaf tin with parchment paper and set aside. Add a tbsp. olive oil to a baking dish and place in the oven to heat up.
  2. Once heated, add the sweet potatoes and roast for 30-40 minutes until tender. Leave to cool slightly.
  3. Meanwhile, place a pan over a medium heat and add the onion with a tbsp. water and cook until softened, approx 5-10 minutes.
  4. Then add the cumin, coriander and parsley and cook until fragrant, approx. 1 minute. Set aside.
  5. In a food processor, add the walnuts and chestnuts and pulse until broken down into smaller finer pieces.
  6. In a large mixing bowl, add the walnuts and chesnuts with the cooked onion. Set aside.
  7. In the food processor, add the chickpeas with the cooked sweet potato and blend until smooth, a few lumps is okay.
  8. Add this to the mixing bowl, then add the oat flour and apricots and give it a good stir, then add the chickpea brine and mix it all together thoroughly until you have a mixture that is incorporated.
  9. Place the mixture in the loaf tin and spread it out to the edges and smooth the top so it is flat and even.
  10. Place the tin in the oven and bake covered with foil until firm to touch and browned, approximately 1 hour.
  11. Remove from the oven and allow to cool whilst you make the glaze. In a saucepan, add the apricot glaze with the water and maple syrup and heat it on a low-medium heat until the apricot has melted and begins to bubble.
  12. Then stir through the agar agar powder, heat for another 30 seconds and then remove from the heat. Allow to cool slightly before spreading evenly over the top of the meatless loaf.
  13. Slice the loaf and serve warm with your veggies of choice.

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